Three-Layered Chocolate Mousse

Chocolate mousse is one of my all time favorite desserts and when Audrey and I first started dating, it was the first dessert that I ever made for her. Mousse is light and airy, but still decadent at the same time. Don’t let it’s French name intimidate you because mousse is one of the easiest desserts to make!

To ensure best results, make sure you have a small scale to weigh out the ingredients as closely as possible

 
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Dark Chocolate Mousse

Ingredients:

  • 100g (3.5 oz) whole milk

  • 6g powdered gelatin

  • 150g (5.2 oz) dark chocolate chips (60-70% cocoa solids)

  • 400g (14oz) heavy whipping cream (40% milk fat)

Instructions:

  1. Place your heavy cream into a mixing bowl and with either a hand mixer or a whisk, beat the cream until it forms soft peaks (meaning they should keep their shape but not be too stiff)

  2. Add milk to a small pot and whisk in powdered gelatin, making sure it incorporates completely and heat on very low heat on the stove. Alternately, put milk and gelatin into a microwave safe container and heat until gelatin has fully dissolved (shouldn’t be more than 20-30 seconds

    • Make sure to whisk in the gelatin BEFORE heating up the milk otherwise the gelatin will start blooming immediately and will be difficult to actually incorporate

  3. Create a double boiler by adding a three cups into a small pot and placing it over medium heat. Once it comes up to a boil, lower the temperature to a low simmer. Place a metal mixing bowl over the pot of simmering water and pour in your chocolate chips

  4. Keep the chocolate moving with a whisk until it has completely melted

  5. Take the chocolate off the heat and pour in the milk and gelatin mixture and whisk thoroughly until fully incorporated

  6. Slowly fold in the melted chocolate and milk into the whipped cream, making sure not to whip the cream any further or you risk the finished product being grainy.

  7. Place your mousse into a piping bag with a large nozzle and fill the bottom layer of your glass, distributing the mousse evenly among all your dishes to make sure the layers are all of even thickness.

  8. Placing a rag on your flat surface, gently tap the bottom of the glass against the surface to smooth out the layer.

  9. Place the mousse into the freezer while you complete the next step

Milk Chocolate Mousse

Ingredients:

  • 100g (3.5 oz) whole milk

  • 6g powdered gelatin

  • 150g (5.2 oz) milk chocolate chips

  • 400g (14oz) heavy whipping cream (40% milk fat)

Instructions:

  1. Follow steps 1 through 6 from the previous mousse

  2. Remove the previously piped out dark chocolate mousse from the freezer and, once again using a piping bag, add a layer of milk chocolate mousse above the dark chocolate.

  3. Once again, tap the bottom of each glass to flatten out the layer

  4. Place in the freezer once more to set while you complete the next step

White Chocolate Mousse

Ingredients:

  • 100g (3.5 oz) whole milk

  • 6g powdered gelatin

  • 150g (5.2 oz) milk chocolate chips

  • 400g (14oz) heavy whipping cream (40% milk fat)

Instructions:

  1. Follow steps 1 through 6 from the previous mousse

  2. Remove the previously piped out layers of chocolate mousse from the freezer and, once again using a piping bag, add the final layer of white chocolate mousse above the milk chocolate.

  3. Once again, tap the bottom of each glass to flatten out the layer

  4. Place in the freezer one more time for about 15 - 20 minutes to set the last layer.

Garnish

Ingredients:

  • Dark chocolate, shaved

  • Fresh raspberries

Instructions:

  1. Garnish your chocolate mousse with shaved dark chocolate and the raspberries

  2. Enjoy!

 
 
Luis Fayad